In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once it simmers, remove it from the heat and set it aside, and let it infuse for about 45 minutes.

Whisk the eggs and the sugar together in a medium mixing bowl.

One ladleful at a time, whisk the milk mixture into the eggs.

Return the gelato mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove from the heat and immediately pour the mixture through the sieve. Discard all the solids left and mint in the sieve. Set aside to cool down at room temperature.

Once cooled, cover and refrigerate until thoroughly chilled, at least 3 hours but up to 3 days.

Churn according to the directions for your ice cream maker.

When the gelato starts to resemble soft serve and is almost finished churning, melt the chocolate either in the microwave or in a small saucepan over low heat.

While the machine is still churning, drizzle the hot melted chocolate into the gelato. It will freeze in ribbons into the gelato.

Transfer to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.